White Peaches in Raspberry Wine Sauce 1 c Water
1 c Dry white wine
1/3 c Sugar
1 c Raspberries
1 tb Cointreau; grappa or marc
4 White peaches; such as babcock
Combine water, wine and sugar in a saucepan. Bring to a simmer over
moderately high heat, stirring to dissolve sugar. Simmer until
reduced to 1/2 cup, about 10 to 12 minutes. Refrigerate until cold.
Puree raspberries in a food processor. Then, using a rubber spatula,
press puree through a sieve into a bowl. Stir in cold wine syrup and
Cointreau or other liqueur and chill.
To serve, put 2 tablespoons raspberry syrup in each of 8 balloon
wineglasses. Peel the peaches with a paring knife(if they are ripe
they should peel easily). Slice and divide among the wineglasses.
Serve immediately.
Yield: 8 servings
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